Iranian Recipes & Cuisines
Khoresht-e Qormeh Sabzi
600 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup cooking oil
1 teaspoon turmeric
2 cups water
1/4 cup fresh lemon juice
1 cup kidney beans (or canned & pre-cooked)
1 taespoon salt
1/4 teaspoon black pepper
1 cup finely chopped spring onions
2 cups finely chopped spinach
1/2 cup finely chopped parsley
1/4 cup finely chopped coriander, (optional)
1/4 cup finely chopped tareh (garlic chives)
1/4 cup finely chopped shanbelileh (fenugreek), (optional)
Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.
Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
Add water, kidney beans (if uncooked, but if pre-cooked add it 10 minutes before serving), salt and pepper to taste. Cover and simmer gently for 1 to 1.5 hours until meat is tender. Time depends on type of meat used.
Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add lemon juice, cover and simmer for further 10-15 minutes. Adjust seasoning and serve with plain rice (Polow or Chelow).